Best 3 Sichuan Style Crispy Shrimp With Garden Salad Recipes

Tantalize your taste buds with our exquisite Sichuan-Style Crispy Shrimp, a symphony of flavors that will ignite your senses. Marinated in a tantalizing blend of aromatic Sichuan spices, these succulent shrimp are then coated in a delicate batter and fried to crispy perfection. Served atop a bed of crisp garden salad tossed in a refreshing homemade dressing, this dish offers a harmonious balance of textures and flavors that will leave you craving for more.

In this comprehensive guide, we'll take you through the culinary journey of creating this delectable dish, providing step-by-step instructions and valuable tips to ensure success in your kitchen. From preparing the shrimp and creating the perfect batter to assembling the salad and crafting the flavorful dressing, we've got you covered.

So, gather your ingredients, put on your apron, and embark on a culinary adventure that will transport you to the vibrant streets of Sichuan, where bold flavors and culinary artistry collide. Let's dive into the tantalizing world of Sichuan-Style Crispy Shrimp with Garden Salad!

Let's cook with our recipes!

OLIVE GARDEN-STYLE HOUSE SALAD

Olive Garden-Style House Salad image

For many customers, Olive Garden's all-you-can-eat salad is even better than the bottomless basket of breadsticks. The dish has been on the menu since the first restaurant opened in 1982, and it has become so popular over the years that Olive Garden started selling the dressing in grocery stores in 2017. The secret to re-creating the texture at home: a few spoonfuls of Miracle Whip.

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon fresh lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
1 10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pepperoncini or other pickled peppers
1 small vine-ripened tomato, cut into wedges
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

Steps:

Make the dressing: Combine the olive oil, vinegar, Miracle Whip, lemon juice, parmesan, garlic salt, Italian seasoning and 1 to 2 tablespoons water in a blender or food processor. Puree until smooth.
Make the salad: Place the salad blend in a large bowl and top with the red onion, pepperoncini, tomato, olives, croutons and cheese. Drizzle with the dressing and gently toss.

SZECHUAN SHRIMP SALAD

Szechuan Shrimp Salad image

This dish is a real crowd pleaser and surprisingly healthy for as yummy as it is! It also keeps well for several days in the refrigerator. Packed with veggies, flavor and color, this recipe is sure to be a family favorite. -Tish Stevenson, Grand Rapids, Michigan

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

10 ounces uncooked thin spaghetti
1/3 cup canola oil
1/3 cup honey
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) julienned carrots
2 cups fresh sugar snap peas
1 large sweet red pepper, sliced
1/2 cup sliced green onions
3 tablespoons minced fresh cilantro
3/4 cup coarsely chopped dry roasted peanuts

Steps:

Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside., Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving.,

Nutrition Facts :

WARM SZECHUAN SHRIMP AND SPINACH SALAD

Warm Szechuan Shrimp and Spinach Salad image

A warm ginger-flavored dressing prepared with just a few ingredients tops this fresh and fun salad that's special enough for guests. The slight hint of heat beautifully complements shrimp and veggies. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 14

Ingredients

1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon sesame oil
1 package (6 ounces) fresh baby spinach
1 can (15 ounces) whole baby corn, drained
1 cup bean sprouts
1/4 cup salted roasted almonds, chopped
1/4 cup sliced water chestnuts
1/4 cup chopped sweet red pepper
1/4 cup minced fresh cilantro
1 green onion, finely chopped
1/4 cup rice vinegar
1-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons chili garlic sauce
1-1/2 teaspoons soy sauce

Steps:

In a large skillet, saute shrimp in oil until no longer pink. In a large bowl, combine the spinach, corn, sprouts, almonds, water chestnuts, red pepper, cilantro, onion and shrimp., In the same skillet, combine the vinegar, ginger, garlic sauce and soy sauce. Cook and stir over medium heat until heated through; pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 187 calories, Fat 8g fat (1g saturated fat), Cholesterol 110mg cholesterol, Sodium 468mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

Tips:

For the best crispy texture, use large shrimp and make sure they are dry before frying.
To make peeling the shrimp easier, score the back of each shrimp with a sharp knife and devein them.
If you don't have a deep fryer, you can shallow fry the shrimp in a large skillet over medium heat.
To make the sauce, use a good quality Sichuan peppercorn powder. You can find this at most Asian grocery stores.
The garden salad is a great way to balance out the spiciness of the shrimp.

Conclusion:

Sichuan-style crispy shrimp with garden salad is a delicious and easy-to-make dish that is perfect for any occasion. The shrimp are crispy and flavorful, and the salad is refreshing and light. This dish is sure to please everyone at your table.